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Lunchbox ramen bowls with soy marinated eggs
Get excited about lunchtime with this nutrient-filled and flavour-packed dish.
SERVES
4
Ingredients
Soy Marinated Eggs
- 8 soft-cooked eggs
- 1/4 cup warm water
- 1/2 cup soy sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
Ramen
- 4 teaspoons chicken boullion paste
- 4 teaspoons chilli-garlic sauce
- 4 instant ramen noodle packages
- 4 cups frozen vegetable blend (carrots, beans, baby corn, snap peas)
Directions
Soy Marinated Eggs
- Add the soft-cooked eggs into a small food storage container.
- In another bowl, whisk together the remaining ingredients until the sugar is dissolved. Pour the marinade liquid over the eggs. Cover and store in the fridge for a minimum of one hour up to three days.
Ramen
- Place four sealable, food-safe, heat-resistant food containers on a work surface. To each container add one teaspoon of bouillon paste and chilli-garlic sauce (more if you like things spicy).
- Top each with one cup of mixed frozen vegetables followed by one nest of ramen noodles that have been broken in half. Seal and place in the fridge until ready to make.
- Before heading to work, add one to two tablespoons of the soy marinade from the eggs along with two eggs to each noodle container.
- Boil some water in a kettle and pour the boiling water over the noodles so it’s about a quarter-inch above the noodles. Cover and let sit for 10-15 minutes, stirring about halfway through. Once the noodles are soft - enjoy!
